Sticky Beef Stir-Fry with Jasmine Rice

Steps

1. a full kettle to boil.
2. Add boiling water and a pinch of salt to a medium pot and bring to the boil with a tight-fitting lid. Add rice, stir and return lid. Reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. While rice is cooking, pat beef dry with paper towels and season with salt and pepper. Add beef and half the sticky beef sauce to a medium bowl and toss to coat. Set aside to marinate for a few minutes.
4. While beef is marinating, prepare the vegetables. Cut carrot in half lengthways and thinly slice; cut broccoli into small florets; remove core and seeds from capsicum and thinly slice; thinly slice spring onions.
5. Heat a drizzle of oil in a large frypan (or wok) on high heat. Stir-fry beef, in batches, for 2–3 minutes, until just browned. Remove from pan and set aside, covered, to rest.
6. Return pan to medium-high heat. Add water, carrot and broccoli and stir-fry for 2 minutes. Add capsicum and remaining sticky beef sauce. Stir-fry a further 2–3 minutes, until veggies are tender. Stir through beef and spring onions. Remove from heat and top with mung bean sprouts.
7. Spoon ¾ cup cooked rice per person into each bowl and top with sticky beef stir-fry. Sprinkle over roasted peanuts and sesame seeds.